Beer, one of the oldest beverages produced by humanity throughout history, has evolved in production to achieve different tastes, aromas, and textures. The flavor, aroma profile, and even the content of beer vary significantly based on the yeast strains used. In this article, we will take an in-depth look at the classification of beer based on yeast types and their diversities.
Saccharomyces cerevisiae: Ale Yeast
Ale yeast is one of the most commonly used yeast strains in beer production. Known by the name Saccharomyces cerevisiae, this yeast strain is typically preferred for fermentation processes at higher temperatures (15-24°C). Ale yeast is often associated with fruity, spicy, and estery flavor profiles. This yeast type can be further divided into various subtypes, bringing out lighter and more fruity characteristics in beers.
1. Ale Subtypes:
Belgian Ales: Belgian beers are known for their complex taste profiles, high alcohol content, and distinct fruit esters. This category includes Trappist ales, dubbel, tripel, and quadrupel among others.
English Ales: This category encompasses various subtypes such as bitter, pale ale, porter, and stout. English ales generally have low carbonate content and a focus on malt.
American Ales: American IPA (India Pale Ale), American Pale Ale (APA), and many other varieties fall into this category. These beers are often recognized for pronounced bitterness, floral aromas, and high alcohol content.
Saccharomyces pastorianus: Lager Yeast
Lager yeast, unlike ale yeast, operates at lower temperatures (7-13°C). This yeast allows for longer fermentation periods, resulting in beers with a cleaner, less estery, and more distinct malt profile.
2. Lager Subtypes:
Pilsner: This subtype defines a light, clean, and refreshing beer with a golden color. Various types include German Pilsner and Czech Pilsner.
Bock: Representing stronger, malt-focused, and often dark-colored beers, this subtype includes varieties like Doppelbock and Eisbock.
Vienna Lager: This subtype is characterized by a moderate malt character and mild bitterness. It has a medium amber color with a prominent malt profile.
Wild Ale and Lambic: Wild Fermented Beer Varieties
Another fascinating corner of the beer world involves beers subjected to wild fermentation processes, often using yeast strains or bacteria other than Saccharomyces cerevisiae.
3. Wild Ale Subtypes:
Lambic: A style unique to Belgium, lambic beers are typically produced through spontaneous fermentation processes. Varieties with added fruits can also be found.
Flanders Red Ale: This subtype typically refers to beers with a red color. They exhibit sour and fruity characteristics.
The beer world is so rich with different yeast strains, malts, hops, and other components that each falls into numerous subcategories with unique flavor profiles. While this article focuses only on yeast types, other components of beer also have significant effects on taste. Exploring and trying different styles may be interesting to find a beer that suits your palate. Cheers!